Pumpkin Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 whole Pie Pumpkins
- 1 quart Vegetable Or Chicken Stock
- 1/2 cup Heavy Cream
- 1/3 cup Maple Syrup
- Dash Of Nutmeg
- Salt To Taste
- Extra Cream, For Serving
Instructions
- Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
- In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.
- Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you'd like.
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